Cooking Index - Cooking Recipes & IdeasAladdin Curried Garbanzo Beans And Potatoes Recipe - Cooking Index

Aladdin Curried Garbanzo Beans And Potatoes

Look for cans of Madras curry powder at Indian and Asian markets, Indian curry powder at Indian markets and small cans of Thai curry paste at Asian markets.

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlOlive oil - (to 3)
1/4 cup 27g / 1ozDiced celery
1/2 cup 31g / 1.1ozDiced white onion
1/4 cup 27g / 1ozDiced carrots
1 tablespoon 15mlMinced garlic
3   Bay leaves
4 cups 948mlChicken stock - (to 5)
1/2 teaspoon 2.5mlCayenne pepper
2 teaspoons 10mlChopped fresh oregano
1 teaspoon 5mlMadras curry powder
1 teaspoon 5mlIndian curry powder
1 teaspoon 5mlThai curry paste
1 lb 454g / 16ozBoiling potatoes - peeled, diced
2   Garbanzo beans - (16 oz ea)
  Salt and pepper
1/2 cup 73g / 2.6ozChopped parsley - divided

Recipe Instructions

Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and carrots and cook until the onion is translucent, about 2 to 3 minutes. Add the garlic and bay leaves and cook 2 minutes more.

Add 2 cups of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mixture; if necessary, add more stock. Season with salt and pepper to taste.

Heat the remaining stock in a saucepan over medium-low heat.

Add 1/4 cup of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, until the vegetables are soft, 45 minutes to 1 hour. As the stock evaporates, add 1/2 cup warm stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.

Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or grilled curry fish filets.

Dietary Information:

Each of 6 servings: 318 calories; 903 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 52 grams carbohydrates; 13 grams protein; 9.83 grams fiber.

"The Los Angeles Times, 01-02-2002"


Average rating:

8.3 (3 votes)

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